A delicious recipe with succulent chicken breasts with this family favourite chicken carbonara ideal served with pasta and garlic bread.
Course Main Course
Cuisine Italian
Keyword Chicken, Easy Family Food, Family Meal, Pasta Dishes, pasta sauces
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 4people
Author Cerys Parker
Equipment
Meat Pounder
Frying Pan (skillet)
Wooden Spatula
Measuring Jug
Ingredients
4chicken breasts
5strips smoked baconchopped
2tablespoonsbutter
1small oniondiced
4clovesgarlicminced
500mlmilk
2tablespoonscornstarch combined with 2 tablespoons cold water
112gshredded mozzarella cheese
45ggrated parmesan cheese
Salt and pepper to taste
Instructions
Using a meat pounder, pound the chicken breasts until thin and flat. Season with salt and pepper and set aside.
In a large frying pan, cook chopped bacon until crisp. Remove from pan and set aside.
Add butter to pan. When butter is melted, place chicken in the pan with the bacon grease and butter. Sear both sides of the chicken and remove from pan.
Add onions and garlic and cook until translucent.
Pour milk into pan and deglaze by scraping the bottom of the pan with a wooden spatula. Stir to combine ingredients, then place chicken back into pan.
Cook over medium low heat for 20 minutes. Pour in the cornstarch mixture and stir to combine. Simmer for 5 more minutes.
Remove from heat and add the mozzarella and parmesan cheeses. Stir until the cheese is melted and the sauce is well combined.
Add the bacon bits to the pan and stir to combine.
If serving over pasta, add cooked pasta to pan and toss with sauce. Serve with chicken on top of sauced pasta.